Warm Potatoes In Red Caviar
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound (about 10) small new potatoes
- 2tablespoons unsalted butter
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 8tablespoons (about 4 ounces) salmon caviar
- 1teaspoon peanut oil
- 1½teaspoons chopped parsley leaves
- 1½teaspoons chopped fresh tarragon leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
234 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 10 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into ⅜-inch slices. Set aside.
- Step 2
When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
- Step 3
Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.
Private Notes
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Cooking Notes
Randy
Safflower oil is also virtually flavorless. I expect that Chef Pepin specifies peanut oil for its flavor--which would be very complimentary to the briny nuttiness of the salmon caviar. Since it is only a teaspoon you could substitute any other preferred oil without doing damage to the outcome. The other ingredients are much more important than the oil.
Tati
Why are you using peanut oil? Safflower Is cheaper, healthier and lighter.
Randy
Safflower oil is also virtually flavorless. I expect that Chef Pepin specifies peanut oil for its flavor--which would be very complimentary to the briny nuttiness of the salmon caviar. Since it is only a teaspoon you could substitute any other preferred oil without doing damage to the outcome. The other ingredients are much more important than the oil.
Private notes are only visible to you.
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